Look what we've done to Snacks! MEDITERRANEAN page 114 Arrange the fritters on a warmed platter and serve hot. Serves 8 as an appetizer, 4 as a side dish SPINACH WITH RAISINS AND PINE NUTS Although this particular recipe has a Spanish name, you can find similar dishes prepared in Italy, Greece and Turkey. The combination of nuts and dried its suggests its Arabic origins. If the spinach leaves are espe- cially large, you may tear or cut them into smaller pieces for faster cooking and easier eating. I/4 cup raisins 1/4 cup pine nuts 3 tablespoons olive oil 1 small onion, chopped 2 pounds spinach, stems removed and carefully washed salt and freshly ground pepper We put fun and flavor in all new shapes; Now snacking will never be the same because there are so many great tastes to choose from...with little or no fat! Enjoy Manischewitz Bagel Pretzels, Bagel Chips, Fat Free Mini Bagel Chips and our pillow- shaped Evening Snacks. They're terrific for "curl-up-at-the-TV" noshing or with your favorite dips and spreads. What more can we say...Man-O-Manischewitz, what a wonderful way to enjoy snacks. Q UA LIT COMM CAMERA $20.00 $26.00 $39.00 $52.00 $65.00 Film Over I ,0(..`0 Feet Add 6t A Foot (Video Tape $8.00 Additional) 116 3017 N. WOODWARD ROYAL OAK Ce VISA (3 Blocks South of 13 Mile) Bagel Chips, Mini Bagel Chips and Evening Snacks Serves 4 lf TRANSFER YOUR HOME MOVIES 8mm-16mm TO VHS 1-200 Feet 201-400 Feet 401-600 Feet 601-800 Feet 801-1000 Feet SAVE 3 5 t Y Fresh baked with love, Ow, Ravfc%eallek Fax4fr, r Film Length In Feet 8mm & Super 8 & 16 EXPIRES 6/15/97 On any Package of Manischewitz Bagel Pretzels, S2 47 0., 00 ZZL KOSHER MANUFACTURERS COUPON RETAILER: The B Manischevetz Company. LLC will reimburse you for the face value of this coupon plus 8c handling provid- ed you and the consumer have complied eeth the offer terms Coupons not properly redeemed (.71 will be void and held Reproductfon of this coupon is expressly prohibited. (ANY — OTHER USE CONSTITUTES FRAUD ( Mall to. The B Manischewilz Company. LLC. CMS Dept 072700, I Fawcett Drive. Del Rio. TX 78840 Cash value 1'100 el a cent LIMIT ONE COUPON PER PRODUCT PURCHASED. a Lower the numbers and raise the odds. Controlling your blood pressure can reduCe your risk of heart disease . r Winter Special FREE BACKGROUND MUSIC On Any Video Transfer Century Camera 288-5444 With This Coupon. Expires 1/13/97 MIN 11111 ■ 11111 1111 0 410W1 1 810-288-5444 Daily & Saturday 10-6 Friday 10 - 8 Place the raisins in a bowl, add hot water to cover and let stand inaDed, about 20 minutes. Meanwhile, preho-t a.n oven to 350 degrees. Spread the Pine nuts in a small pan and place in the oven until toasted and fra- grant, 8-10 minutes. Set aside. In a wide saute pan over medi- um heat, warm the olive oil. Add the onion and saute until tender, about 10 minutes. Add the spinach to the pan and stir con- stantly until it is wilted, about 4 minutes. Drain the raisins and add them to the pan along with the pine nuts. Season to taste with salt and pepper, stir well and serve hot. if American Heart Association SAUTEED MUSHROOMS WITH GARLIC Savor these garlicky sauteed mushrooms hot from the pan. Spoon them over grilled bread as a snack or alongside grilled lamb, beef or chicken as a flavorful side dish. For a particu- larly delicious variation, combine chanterelles, por- tobellos and cremini with the more common white mushrooms. 5 tablespoons olive oil or equal parts unsalted butter and olive oil 2 tablespoons minced garlic 1 pound fresh mushrooms, brushed clean and halved if small or sliced 114 inch thick 1/4 cup dry white wine or dry sherry, if needed 1/3 cup chopped fresh flat-leaf (Italian) parsley, or 1/4 cup chopped fresh flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme salt and freshly ground pepper In a large saute pan over medi- um heat, warm the olive oil or melt the butter with the olive oil. Add the garlic and saute for 2 minutes. Raise the heat to high, add the mushrooms and contin- ue to saute, stirring briskly, un- til they release their juices and the liquid evaporates, 5-8 mint utes. If the mushrooms do not re-1 lease much liquid, add the wine or sherry and cook until the liq- uid evaporates. Add the parsley or the parsley and thyme and stir well. Season to taste with salt and pepper and serve hot. Serves 4 RICE PUDDING Rice pudding is a popular dessert in Spain, Turkey and Greece, as well as Portugal. It is commonly made with milk, and sometimes with water. For extra tenderness, Portuguese cooks first simmer the rice in water and then add it to the milk; in Greece, the rice is cooked directly in the milk. Garnishes range from nuts and raisins to pomegranate seeds and cinnamon. 4 cups milk 2/3 cup sugar 1 tablespoon unsalted butter 1 lemon zest strip, about 3 inches 1 cinnamon 6 cups water pinch of salt I/2 cup short-grain white rice 3 egg yolks ground cinnamon for garnish toasted sliced (flaked) or slivered almonds for garnish, optional In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors. Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain. Place the saucepan holding the milk mix- ture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 min- utes. Remove the lemon zest and cin- namon stick and dis- card. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yokes into the remaining pud- ding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. Spoon the pudding into indi- vidual dessert bowls or one large serving bowl. Sprinkle with cin- namon and top with toasted al- monds, if using. Serve at room temperature. Serves 6-8